Place a medium non-stick pan over medium-high heat. Add 2 Tbsp. water and potatoes to hot pan. Cover, and cook until beginning to get tender, 2-3 minutes.

Then stir occasionally until lightly browned, 3-5 minutes.

Reduce heat to medium and add 2 Tbsp. water. Cover, and stir occasionally until potatoes are tender, 3-4 minutes.

Uncover and cook until water has evaporated, 2-3 minutes.

Stir in seasoning blend and 1/4 tsp. salt until incorporated. Remove from burner.

While potatoes cook, cook pork.

Spread sliced pork into a single layer and pat dry.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add sliced pork to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from burner and stir in teriyaki glaze. Remove pork to a plate and rest, 3 minutes.

Wipe pan clean and reserve.

While pork cooks, make sauce.

Combine mayonnaise, miso paste, and 1 tsp. water in a mixing bowl. Set aside.

Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Place buns in hot pan, cut side down, and toast until lightly browned, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, spreading miso-mayonnaise on bottom bun and topping with pork, cabbage, and top bun. Bon appétit!